There is nothing as more comforting and satisfying in the morning as these delicious mini pancakes. In a mixing bowl, add in your dry ingredients; flour, baking soda, baking powder, salt and sugar then give it a quick mix and set it aside. If you want a shortcut you can use a pancake mix which is essentially the same thing.
In another bowl or jar, combine the wet ingredients; buttermilk, melted butter and one egg then beat to ensure the egg is mixed in the wet ingredients. If you don’t have buttermilk, you can substitute it with milk and vinegar or lemon juice. Pour the wet ingredients to the dry and combine everything together making sure to not overmix the batter.
There are various ways you can make these mini pancakes, pour the pancake batter into a piping bag. If you don’t have a piping bag you can use a ziplock bag or a squeeze bottle. If using a piping bag or ziplock bag, cut the smallest opening possible, if you make a bigger opening you will have less control over the bag.
It’s best to use a nonstick piping bag if you don’t grease your pan very well and pipe your pancakes in. Your flame should be on medium-low and let them cook for about 3 minutes on each side. These pancakes are best-served warm in a bowl or plate and a good drizzle of maple syrup and you will see how amazing these pancakes are.
- 125 g/ 4.4Oz All Purpose Flour (3/4 cup + 1 tbsp)
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1 Egg
- 25 g/ 0.88Oz melted Butter ( 2 tbsp)
- 150 ml Buttermilk (1/2 cup + 4 tbsp) OR milk + 1/4 tsp vinegar/lemon juice)
- 30 g/ 1.05Oz Sugar ( 2 1/2 tbsp)